Red Lentil And Black Bean Burgers
This isn’t your average meatless black bean burger…..it actually tastes good!
I have been on a vegetarian kick lately….not on purpose….it just happened, LOL! I absolutely love beef burgers, turkey burgers….any type of burger, SO….I thought why not try and make a veggie version! My recipe includes both black beans and lentils with an amazing spice blend….and as the burgers bake….they create such an amazing melting pot of flavor! You cannot put these burgers straight on the grill as the patties will seem very moist….as they bake, they will create a crusty exterior without falling through the rack as they would on a grill. If you know me, then you know I incorporate Knorr Caldo de Tomate in a ton of my recipes! The flavor is out-of-this-world and adding it to my Red Lentil and Black Bean Burgers is no different.
To begin, preheat oven to 400°F and line a sheet pan with parchment paper. Using a saucepan, cook lentils according to package or until all the water has been absorbed. Sauté onions in a skillet over medium heat until tender. In a small bowl, mix together the ground flax seed and water. Let sit for almost 10 minutes or until the mixture becomes gel-like. Add black beans and lentils to a mixing bowl and mash until thick and chunky. Add the flax seed mixture, onions, apple cider vinegar, nutritional yeast, caldo de tomate, cumin, chili powder, garlic powder and black pepper; mix. Form 6 patties and place on the parchment lined baking sheet. Bake for 25 minutes; flip; and bake for an additional 20 minutes. After baking, let rest for 5 minutes before transferring to a 100% whole wheat bun. Enjoy!
XOXO,
Kendallraye
Red Lentil And Black Bean Burgers
Equipment
- Sauce Pan
- Skillet
- Small Bowl
- Mixing Bowl
- Sheet Pan
Ingredients
- 1/2 cup Quick Cooking Red Lentils
- 15 ounces Black Beans No Salt Added; Drained And Rinsed
- 1 Yellow Onion Chopped
- 1 Tablespoon Ground Flax Seed
- 3 Tablespoons Water
- 1/2 teaspoon Apple Cider Vinegar
- 1 Heaping Tablespoon Nutritional Yeast
- 2 teaspoons Caldo de Tomate (Tomato Bouillon)
- 1 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper Freshly Cracked
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Using a saucepan, cook lentils according to package or until all the water has been absorbed.
- Sauté onions in a skillet over medium heat until tender.
- In a small bowl, mix together the ground flax seed and water. Let sit for almost 10 minutes or until the mixture becomes gel-like.
- Add black beans and lentils to a mixing bowl and mash until thick and chunky. Add the flax seed mixture, onions, apple cider vinegar, nutritional yeast, caldo de tomate, cumin, chili powder, garlic powder and black pepper; mix.
- Form 6 patties and place on the parchment lined baking sheet. Bake for 25 minutes; flip; and bake for an additional 20 minutes. After baking, let rest for 5 minutes before transferring to a 100% whole wheat bun. Enjoy!
